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Battle Creek, Mich., U. S. A. 




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ITH Charles W. Post, business was a 

W means and not an end. He thought 
of the finished product of business in 
terms of American homes and citizen- 
ship. He thought of the place of 
business as an institution and not as 
a factory. He thought of business ability as an ob- 
ligation for accomplishment and for service. 

He had suffered financial loss, and he had been 
broken in health, at forty. "This shall be my begin- 
ning," he said, and so he went resolutely forward. 

Life had taught him a broad understanding of 
people. Invalidism had led him deeply into the study 
of foods and chemistry. Destiny had given him the 
will for achievement and the genius for organization. 
So he built, not a factory, but a world renowned 
institution. So he produced, not commerce alone, 
but homes and opportunities, civic improvement and 
community betterment. 

In truth, he conceived an ideal, amply realized in 
the ever increasing activities of the Postum Cereal 
Company, Inc., of today. 









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LITTLE white frame building on a farm hillside 
was the nucleus of the vast industrial establish- 
ment of the Postum Cereal Company of today. 
This little white building was the place. A de- 
mand, an idea, a purpose; and faith and courage 
and energy, were the reasons. 

The place of beginning is still marked by the "Little White Barn," 
and its inscription, "Started here January 1, 1895," smiling out upon 
its vast surroundings, tells with justifiable pride how far and fast 
the beginning has grown into strength, scope and beauty. 

The charm of the hillside orchard has been preserved, the grace 
of the hillside slopes has been perfected, and into this setting has 
been built the great citv of industry, where, in an atmosphere of 
business sunshine and under conditions of sanitary purity, are pro- 
duced the Postum Company's pure food products for all the world. 

Day and night the great factories run. Day and night a continu- 
ous stream of grain from America's rich fields is fed into the hungry 
machines. Carloads of grain are placed on one of the sidings and in 
a few minutes the contents are whislced away into elevators and 
storage tanks of enormous capacity. We will soon see how this 



material is converted into Postum Cereal, Instant Postum, Grape- 
Nuts or Post Toasties, leaving the factories in a stream of packages, 
for consumption at home and ahroad. 

The capacity of the Company's home plant, as it now stands, is 
in excess of 300 million packages every year. The Canadian plant 
at Windsor, Ontario, is a good second to the home factories in out- 
pur; whicii means pure food and drink for vast numhcrs of people. 

As the visitor enters the grounds of the big Postum |)lant, he is 
impressed upon approaching the Administration Building, a wonder- 
fully designed example of English architecture, with its (piaint 
beaut\' and its setting of flowers and greenery in the midst of hum- 
ming factories one ol rlie handsomest office buildings in existence. 




(^ 




ERE let Art be used to soften commerce," tinds its answer 

Hin an environment unuiue among modern busmess estab- 
lishments. All the appointments of a museum of art 
surround the offices where the affairs of the Postum 
Cereal Company are administered. In the offices and 
corridors of the Administration Building hang paintings, 
by famous American and European artists, specimens of 
which are reproduced in this book. Members of the British Royal Academy 
are represented by some of their best work. Private collections in America 
and the galleries of France and Italy have been drawn upon with rare 
discrimination. 

Here and there are brilliant examples of Venetian carving, bits of 
carved inscriptions from the ruins of Rome; specimens of Moorish art, 
and finely wrought suits of armor, together with interesting Indian and 
prehistoric relics from the Southwest; all of which combine with the 
paintings to hold the visitor entranced in the unusual atmosphere of the 
place. 

Adjacent to the Art Galleries is the Private Office of the late C. W. Post, 
which is preserved in honor of his memory, just as he left it. Here the 
visitor may gain a glimpse of the once intimate surroundings of this man 
of large affairs. 




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PON leaving the Administra- 
tion Buildmg, the visitor is 
conducted through the numer- 
ous man ufactu ring departments 
where, under the most sanitary 
and modern methods, Postum, Grape-Nuts, 
Post Toasties, etc., are produced, packed 
and cased ready for shipment. 

During the entire trip through the Postum 
pure food kitchens, it is especially noticeable 
that cleanliness and refinement in surround- 
ings have most assuredly had their influence 
in inculcating that greatest of all virtues in 
food production, viz., cleanliness among em- 
ployees. Let us first see how Grape-Nuts 
IS made. 












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CRliNDlNG H.OLR K)K C K A 1' K- N L TS 




The Making ot Gmpc-Niits 

JUSl a few simple, wliolisDiiu- iHKiiduMitS 
enter into the making of Grape-Nuts — 
whole wlieat flour, malted barley flour, 
yeast, a clash of salt and pure artesian well water, 
i he entire nutrition of" the wheat berry is used, 
HKluding the phosphate of potash and other 
mineral elements absolutely demanded by the 
body for its proper feeding, particularly for the 
nerve centres and brain. The malted barley 
furnishes the diastase necessary to change the 
starcliv part of the wlieat iiuo sugar or maltose 
during the process of baking. 

After being thoroughlv cleansed to remove all 
mi[niiitRs, the wheat aiul barley grains are 
ground separately and the flour combined in 
definite |iroportions by automatic weighing 
devices. 




KNEADING DOUGH FOR GRAPE-NUTS LOAVES 



T 



O tlie blended flour is added tlie other 
ingredients and the \\ hole mixed to proper 
consistency and drawn off into "sponge 
tubs." 

Next we come to a large, light, airy room with 
white enameled walls and ceiling — floor as clean 
as a kitchen table. On one side stand electrically 
driven dough-niixers, presided over by profes- 
sional bread-makers, clad in white suits. These 
mixers receive the "sponge" from the "sponge 
tubs," and with the addition of more flour and 
water, knead the mixture into dough. Each 
batch is transferred into steel tubs and allowed 
to stand until the yeast causes it to rise to the 
proper condition for baking. 



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.MCM.i:ilN(. C,KAl'i;-.NUTS I.O.WICS 




THE Grape-Nuts doush is now ready to 
he baked and the contents of the tubs 
are emptied into the hopper of the loaf 
niolduig niachnie. 

It is interesting to watch this niacliine, almost 
human in its operations, cutting the dough and 
shaping it into equal-sized loaves at the rate of 
about twentj'-five per minute. These loaves 
weigh a little over eight pounds each and are 
formed for convenience in handling. Metal pans 
receive the loaves as fast as tiiey are formed and 
operators deposit them on trucks for conveyance 
to the baking ovens. 

Now let us go into the Bakery and see how the 
loaves are baked. 




GRAPE-NUTS BAKERY 



GRAPE-NUTS is twice baked — first, a 
preliminary baking of about two hours, 
during wliich time tlie diastase ot the 
malt converts part of the starch into sugar and 
dextrin. 

The (Irape-Nuts loaves are carefully placed 
upon sliding trucks which convev them into the 
ovens for the first baking process, under specified 
conditions controlled by thermometers. The 
twenty-h\e large ovens, with a caiiacity of ]'H) 
loaves each, bake approximately 40, 0(10 loaves 
per day. 

Upon completion ot this first baking, the !oa%es 
are allowed to cool, after which they are trimmed, 
preparatory to slicing. 





SLICING GRAPt-NUTS LOAVES 




FOLLOWING the loaves from tlie niiii- 
nuTS, we find them being conveyed to the 
cutting tables, where they are cut by 
machine knives into long, thick slices. This 
slicing facilitates the second baking process. 

Operators whose hands arc covered by clean, 
white gloves, carefully place the slices on wire 
travs. These travs are then loaded on portable 
steel trucks which convey them mto the second- 
ar\- baking ovens. Each truck is capable of carry- 
ing about fifty trays of Grape-Nuts slices. 




SKC()N^AR^■ r.AKINC. OVKNS FOR (1 R A P i:-N Li IS 



■•-^v 



THF^RE are thlrty-nme of these long ovens, 
of varying lengths, with an average capac- 
ity of eight portable trucks. The second 
baking of the slices consumes many hours, at a 
temperature of over 200 F., durmg which time 
the moisture is evaporated and the dextrmization 
of the cereal starch is completed. 

Part of the sugar thus formed is commonly 
called dextrose, or "Grape-sugar," and is the 
only form in which starch can be assimilated in 
the human system. Grape-Nuts food furnishes 
us, then, with the needed starchy part ot the 
grains in partially pre-digested form. 

After being taken from the second ovens, the 
slices are hard-baked and only need to be reduced 
to edible form by grinding into granules. 





FOR.MINC (;KA1'I>M IS CARTONS 



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WE now have Grape-Nuts ready to 
be packed into cartons. Even these 
are made by machinery. The carton 
making machnies, of which there are eight in 
number, automatical!}' form the Grape-Nuts 
boxes. Each machuie has a capacity of forming 
and sealing ISUU complete boxes per hour. These 
finished boxes automatically leave the machines 
and are then passed down chutes to the floor 
below, where they are dropped on traveling belts 
which carry tlu-ni to tiie filling nKichincs. 

You may be interested to know that the word 
"Grape-Nuts" is formed by using the first part 
of the term "grape-sugar" and the word "nuts" 
— the latter being purely a fanciful addition sug- 
gested by the brittle condition and nut-like 
flavor of Ciirape-Nuts. 




GRAPK-NUTS PACKING ROOM 



HERE we see the cartons as they pass 
along on the conveyor belts to he filled 
with Grape-Niits, each machine filling 
about sixty packages per minute. The same end- 
less belts carry the filled boxes on to the round 
sealers, where the top flaps are tucked in anil 
sealed tightly. 

Wrapping machines next receive the sealed 
packages and automatically encase them in 
clean wax-paper to exclude the moisture and all 
impurities, thus preserving their original cris|i- 
ness and flavor all the way to your table. 

The making of a scientific food, with elements 
needed for rebuilding all the body tissues, is 
a difficult task, and Grape-Nuts food has never 
thus far been successfully imitated. An appre- 
ciative public has realized the great value and 
tasty goodness of Grape-Nuts, which has made 
this sturdy food a tremendous success. 



..It^ 





ROASTINC; Wlll-AI FOR I'OSTIM CHRKAl. 




The Making of Postiim Cereal 
ami Instant i-*()stum 

MR. I'OS I , ill his txlKiustive studies 
of iiKittiTS perraiiuns; ro lic:iltli, was 
;irrr;icrt'il liy the imusiial luimher of 
people affeiteil liy cofFee-d I inking. In col- 
lahdiation witli an analytical chemist, he con- 
tiuctetl a series of experiments, looking tow ard a 
healthful heveragc, to he made of nourishing 
grains, that would have an attractive flavor. 
Upwards ot a year was consumed hetore the 
method ot |>reparing and hlending the different 
parts of wheat produceil Postum Cereal. 




POSTUM WHlA'r COOIINC I'ANS 



Nor a particle (it cofFce or any otlur sub- 
stance, except different parts of wheat 
and a small perceiitaKe of wholesome 
molasses, enters Postuin Cereal. No cliemicals 
whatever are used. 

The outer hull, or hran coat, of the wheat is 
moistened with molasses and roasted separately. 
The entire wheat grains are carefully browned 
and conveyed from the roasters to the cooling 
pans. After exhaust fans have drawn ofFtiie heat, 
the cooled wheat is dum|i('d mtu hnppcrs and 
ground. 

1 he two portions of wheat are now blended 
in specific proportions to supply just the tixid 
elements and the flavor desired. 





INSTANT I'OSTUM K V ATOR ATORS 




TO make Postuni Cert-al at its best, long 
lioiling IS required. Hut for those who 
cUsire a form which may he prepared in- 
stantly, the hoihng is done at the factory in pro- 
ducing Instant Postum. 

Instant Postum is made entirely from Postum 
Cereal, which is percolated with boiling water 
until all its rich, full flavor is brought out. This 
perfectly brewed Postum is then reduced to 
crystaiized form, by means of evaporating ma- 
chinery. Automatic grinders convert these crys- 
tals ot pure Postum into a coarse powder. 




FILLING INSTANT POSTUM TINS 



INSTANT POSTUM is packed for market 
in air-tight tins, hy means of automatic 
fillmg machines. Each machine fills and 
caps about fifty tins a minute. 

When properly prepared, both forms of Postum 
are equally delicious and the cost per cup is about 
the same. Instant Postum, however, offers the 
convenience of easier and quicker preparation, 
as it is entirely soluble in hot water. It may thus 
be made in a moment at the table, if desired, by 
placing a level teaspoonful in a cup and adding 
hot water. The strength may be varied to suit 
the individual taste; with cream and sugar added, 
you have a delightful drink of coffee-like flavor, 
but without any harmful after-effects. 



\ ^ 





BATTliRV Ol- CONCKKII- SIOKACa- TANKS 




'1 lie Makino; ot Post Toasties 

(superior corn flakes) 

IN tliL- f^rowtli of corn, tluie is a iH-iiod wlicn 
tlie kernels are plump with a vegetable 
milk, most nutritious. As it slowly ripens, 
this hardens, and finally heeomes almost flinty. 
The prohlem of the fond expert was to cook this 
heart of the grain skillfully and present its merits 
ni an appen/.ing way. 

],et us now see how this prohlem has hest heen 
solved hy watching the various processes which 
take place in the manufacture of Post Toasties. 
Before going into the manufacturing depart- 
ments, it is of interest to stop for a moment and 
see the inuiuiise concrete tanks which pro\ide 
storage for the shelled corn. In order that there 
may he an ample supply of material on hand 
at all rimes to guard against emergencies, capac- 
ity has been provided for over 500, 000 bushels 
of grain. 




MAKING CORN (IRITS FOR POST TOASTIKS 



WHILE everyone is f.imili.ir with its 
general appearance, few realize the 
interesting things revealed hy the 
niicrdscope in a single kernel of corn. In the 
well eiiiiipped lahoratories of the Postuni Cereal 
Company, all materials used in making its pure 
food products are carefully analyzed and the 
defective material is rigidly excluded. 

In the making of Post Toasties only the sweet, 
hrm heart of selected white corn is used ■ the 
fine fl.ixor and delicious eating qualities can he 
secured in no other way. To facilitate removing 
the undesirable parts of the corn, it is placed in 
large steel cylinders and slightly steamed. Here 
the moisture loosens the hull, or outer covering, 
enabling the degerminating machines to crack the 
kernel into several pieces (corn grits) so that 
the germ, or the fat part, which would become 
rancid if retained, mav be removed. 





WHERE CORN GRITS FOR I'OST TOASTIKS ARE COOKED 



^^ 



NOW tliat we have seen the care used In 
tlie preparation of the grain, let us follow 
the snow-white corn grits until they are 
finally converted into substantial flakes. 

The corn grits are cooked in immense, rotary 
steam-cookers, with just a pinch of salt added to 
season, and sweetened a trifle with pure, granu- 
lated sugar. Conditions of cooking are controlled 
by temperature, time and the most careful watch- 
ing. Each of the ninety-three steam-cookers em- 
ployed for this process has a capacity of 1600 
pounds, making a total of seventy-four tons of 
grits that can be cooked at one time. 

From the cookers, the thoroughly and evenly 
cooked corn grits fall upon an endless conveyor, 
traveling beneath the cookers, which carries 
them to revolving screens where they are dis- 
tributed to the dry kilns. 




ROLLING CORN GRITS INTO FLAKES 



AT THE completion of the steam-cooking 
/-% process, the corn grits naturally contain 
considerable moisture which must be 
evaporated before they can be rolled into flakes. 
This is done by means of immense "driers," 
where a current of hot air contmually circulates 
through the mass of grits — thus absorbing all the 
moisture, leaving the grain hard and flint-like. 

Before they are transformed into flakes, the 
dried grits are given a rest ot about ten hours in 
the " Cluing bins," where the delicious fla\'or is 
partially developed, later to be completed by 
careful toasting. 

Just to look at these machmes that roll the 
grits into substantial flakes of uniform thickness 
one would not think that each of the seventy-two 
employed holds steel rollers capable of exerting 
a pressure of nearly forty tons. 



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TIII^ patented process employed in toast- 
ing tiie flakes as they are received from 
tlie flaking ronm is largely responsible 
for the distmctive appearance, substantia! crisp- 
ness and delicious flavor of Post Toasties. 

The process of toasting is just as its name im- 
plies. Dropping from endless conveyors, the 
rolled flakes fall into a revolving screen inside 
the oven, uIikIi whirls them about, toasting 
them over a (juick, fierce, smokeless fire. One is 
reminded of a huge corn popper, when the door 
is opened and tiie flakes are seen flying about 
like so many snowflakes. Such care is used 
that every twist and corner is thoroughly toasted 
and so evenly that every flake is of the same 
golden color. 




ONE OK 1 H b. I'ALKINC. L 1 M- S 1-OR POST lUAbTIES 



FROM the toasting dvens, tlie HiiishfJ (oikI, 
now Post loastit-s, is passed to the 
cooling racks, then over a screen wliicli 
renioses all fine jiarticles or broken pieces, so 
that uiiitorni sr/.e throiigliout is insiireil. 

Step by Step, \\ e have followed the kernel of 
corn from its entrance into the storage tanks, 
tnitil It IS transformed into a crisp, substantial 
Hake of distinctive appearance and delightful 
flavor. But our trip is not complete until we 
hax'e seen how Post Toasties are packed and 
cased for shipment. 

The Post I Oasties Packing Departments are 
truly interesting places. I.arge, clean, airy rooms 
|iro\'Kle ideal working conditions for girl em- 
ployees who are dressed uniformly, in clean 
white ajirons and caps. 





POST TOASTIES PACKING ROOM 




STARTING at one end of the "packing 
Imc," we see the cartons automatically 
tormed. As they pass along, clean, white 
paper sacks are inserted to receive the finished 
food. Machines, seemingly with almost human 
intelligence, uniformly till the cartons and tightly 
seal them. To exclude all impurities, moisture, 
etc., and to complete the triple-seahng, we next 
see the machine wrappers pick up the cartons 
and tightly wrap them with clean wax-paper. 
For convenience in handling, the individual car- 
tons are packed into fibre shipping containers 
and conveyed to the waiting cars below. 

Some idea of the immense production can be 
gained when it is known that the Post Toasties 
Packing Departments have a capacity of over 
800, ()()() complete packages or ajiproximately 
forty carloads per day. 

Thus, Post Toasties are made and started on 
their journey to your table — providing a whole- 
some dish welcome at any meal. 



r 




PRESS ROOM OF PRINTING DEPARTMENT 



PRACTICALLY all of the printing and 
paper requirements of the Postum Cereal 
Company are supplied by the printing 
and carton-making department. It is housed in 
a separate fire-proof building, with over four 
acres of floor space. Complete equipment is 
provided for the printing of office forms, adver- 
tismg literature, display cards, etc. 

The Printing Press Room contains several 
large two-color presses, besides single presses, with 
many automatic feeders — all driven by individ- 
ual electric motors. Here the cartons and ship- 
ping cases for Postum Cereal, Grape-Nuts, Post 
Toasties, etc., are printed, ready to be cut and 
formed. 





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lor I^)stuIn 
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I ^1 II'. une slimvii at tile top is the 

*• Ki-mral Iniuli riuim. wliure visitors 

lie invitnl to stop a niomint to tnjoy 

;i cup ot I'ostimi, a dish of (irape-N'iits 

ml I'ost Toastics. 




TS tlKre any plLaMirc like making a iicw 
■*■ friend or Kreetinu an olJ one? If this 
liook aids in keeping bright the memories 
of a happy visit, or brings you to Post- 
umville for the first time, we take pride 
in offering it; for the reward of service is 
to have won your friendship. 




BIRDS-EYE VIEW OF POSTUMVILLE— THE PURE FOOD CITY 



R. R. DONNELLCY a sons CO., CHK 



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